You Just Got a Food Processor—Here Are the Recipes You Should Make First

Turn your food processor into a nut-butter-making machine with this easy recipe for homemade pecan-almond butter. Try it spread on apple slices or in place of cream cheese on your favorite bagel.

Made with convenient canned beans, this quick and healthy Indian recipe is an authentic chickpea curry that you can make in minutes. If you want an additional vegetable, stir in some roasted cauliflower florets. Serve with brown basmati rice or warm naan.

In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the blackberry and lemon filling made with nonfat vanilla Greek yogurt.

Creamy avocados make this dairy-free and vegan chocolate dessert recipe super-rich. Serve as a not-so-sweet dessert or with strawberries for dipping.

In this riff on a healthy grain bowl recipe we use cauliflower rice instead of another whole grain like brown rice to cut back on carbs and load up on veggie servings. A simple citrusy mojo sauce drizzled on top gives this easy lunch or dinner a Cuban flair.

Whir up frozen bananas into an "ice cream" without the cream! Peanut butter adds a natural swirl of flavor for a sweet and satisfying dessert with no added sugar.

Turn your food processor into a nut-butter-making machine with this easy recipe for homemade cashew butter. Try it on toast, spread on a banana or whizzed into a smoothie.

This vibrant green hummus recipe couldn't be easier--just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.

In this healthy buttermilk biscuit recipe, sprouted whole-wheat flour lends the nutritional benefits of whole-wheat flour without the bitterness. If you can't find sprouted flour, white whole-wheat and all-purpose flour are good substitutes.

Chocolate-covered vanilla ice cream pops get a vegan upgrade with this healthy copycat recipe. Vegan chocolate forms a shell around creamy peanut butter and banana nice cream garnished with your favorite toppings, like chopped peanuts or shredded coconut.

This stunning yet easy appetizer recipe infuses creamy ricotta with fresh herbs and lemon. Serve with whole-grain crackers and cut-up vegetables or use as a spread for sandwiches or sauce for pasta.

When cauliflower is pulsed in a food processor, it magically turns into a vegetable that really resembles white rice. In this easy recipe, cauliflower rice is made into an herbed pilaf.

Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich. 

These festive no-cook energy balls have all the flavors you love in peppermint-chocolate bark but in healthy snack form. Whip up a batch for an office or after-school treat, or take them along to a holiday cookie swap. The recipe is easily doubled or even tripled. Be sure to store the bites at room temperature rather than the refrigerator--the moisture from the fridge will melt the candy cane coating.

Use any herbs you have on hand (or surplus herbs growing in your garden) in this easy and flavorful pesto recipe. While pestos made from single herbs can be wonderful all on their own, it is also fun to play around with combinations of two or more. Some of our favorites are tarragon, chervil and parsley or mint and cilantro.

It's easy to make hummus at home with just a few pantry items. Serve drizzled with your best-quality extra-virgin olive oil and chopped parsley. Mop it up with warm whole-wheat pita bread or cut-up vegetables.

Aleppo pepper, a mild and fruity chile, is unusual yet a good fit for pimiento cheese in this easy twist on the classic Southern cheese dip. Ancho chile or even hot sauce works as well.

This easy deviled egg recipe is perfect for your Easter brunch spread--and a great use for all those extra hard-boiled eggs you decorated. Our classic take on deviled eggs calls for just five ingredients (and you probably already have most of them in your pantry). Make the recipe your own by dialing the hot sauce up or down and choosing dill or sweet pickle relish. Fresh chives add a pop of springtime color and a bright flavor.

Most raw cookie dough isn't safe to eat, but this recipe for vegan edible cookie dough is designed to be eaten raw. Canned chickpeas and nut butter form the base of this dough, making it healthy too! In this recipe, we roll the dough into little bite-size balls, perfect for snacking. Keep a stash in your freezer for a healthy treat.

Get all the flavor of classic everything bagels with fewer carbs and calories. These grain-free cauliflower bagels leave plenty of room for garlicky everything bagel seasoning and a schmear of cream cheese.

Pureed chickpeas, seasoned with the characteristic flavors of falafel, make excellent veggie burgers. We use a two-stage method for cooking the patties, first browning them in a skillet and then finishing them in the oven. Garnish the burgers with tzatziki or tahini sauce (see associated recipes), pickled red onions, lettuce and tomatoes.

This creamy bean dip is great for a party or picnic. Smoked paprika and ground chipotles add a robust, earthy flavor, but you can also use regular paprika and cayenne if you don't have the other spices on hand.